RENISON COLLEGE

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

The kitchen floors, walls, and ceilings need to be cleaned and kept in good repair, particularly around and under equipment, counters, and baseboards.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant must maintain proper ventilation to remove cooking odors, fumes, smoke, and excess heat.